Mushroom Gravy

Ingredients: 

• 3 1/2 cups low-sodium vegetable broth, divided
• 1 cup chopped white onion
• 4 cloves garlic, finely chopped
• 8 ounces wild mushrooms, trimmed and chopped (used about a cup of button mushrooms)
• 1 tablespoon finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 1/4 cup Merlot or other spicy red wine
• 2 tablespoons reduced-sodium tamari
• 3 tablespoons nutritional yeast
• 2 tablespoons whole wheat or spelt flour
• 1/4 teaspoon ground black pepper

Method: 

In a large skillet over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook for about 4 minutes or until onion is translucent. Stir in mushrooms, rosemary and thyme and continue to cook about 2 minutes or until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Stir in remaining 3 cups broth and bring to a simmer.

Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste. Add mixture to skillet about 1 teaspoon at a time, whisking constantly to make sure paste dissolves. Bring to a boil and boil 1 minute, stirring constantly. Add pepper. 

I used dried herbs (3 tsp Italian herb mix).

Blended it with stick blender and used 2 tsp of cornflour for the thickening.

This made a wonderful tasty gravy - definitely use it again!

Recipe from: http://wholefoodsmarket.com/recipe/vegan-mushroom-gravy

Lentil Cashew Loaf

Ingredients

1 cup lentils
2 cups water
1 large onion, finely chopped
a generous handful of mushrooms, finely chopped
3 tablespoons water or oil for frying (omitted this & used water for saute)
1 cup ground cashew nuts (or other nuts of your choice)
1 cup breadcrumbs
1 tablespoon lemon juice
1 tablespoon soy sauce
salt and pepper to taste
1 tablespoon Italian herbs or similar

Method

1. Wash lentils and cook in the water til soft.
2. Sauté onions and mushrooms.
3. When soft add the remaining ingredients and mix well.
4. Place mixture into oiled baking pan. Bake at 350* for 30 minutes

This recipe was from http://www.vegetarian.org.nz/content/recipes/lentils/lentil-cashew-loaf/

It was delicious but didn't hold together as a loaf - I'm thinking I'll add a "flax egg" (1 tbs ground flaxseed + 3 tbs water) to help bind it next time, also would like to add some grated veges (eg courgettes & carrots).

Served this with Mushroom Gravy

Five Spice Stirfry Veges & tofu

1 onion - chopped

2 cloves garlic minced

2-3 cm root ginger finely chopped

½ Red pepper chopped

1-2 cups mushrooms chopped

Other veges as desired – broccoli, cauliflour, courgette

Greens – choose bok choy, Kale, silver beet (I used a head of bok choy)

Tofu firm – half block drained & cubed

Five spice powder 1 tsp

Chili flakes hot – ¼ to ½ tsp to taste

Soy sauce 1 tbs

Sauté onion in a small amount of water in non-stick pan/wok. When soft add the garlic and ginger stir briefly and add remainder of veges (except greens).

When tender add the tofu, chilli, five spice powder and soy sauce

Lastly add chopped greens and cook until tender 2-5 minutes (Kale takes longest)

Serve with brown rice.

One day I had left over cooked quinoa and stirred that in to make stir-fry quinoa (just like stirfry rice)

Have also tried a little mirrin with the soy sauce – yum.

Can use wine for some of the sauté also.

Sumptuous Tempeh Mushroom Stroganoff

Made this for my father for his 92nd birthday went down a treat, rich wine sauce and tarragon mmmm gorgeous!

INGREDIENTS

• 2 tablespoons olive oil, plus more for pasta (or omit & use water for saute)
• 1 large onion, chopped
• 3 cloves garlic, finely chopped
• 1 cup flat-leaf parsley, finely chopped, plus more for garnish
• 1 cup dry sherry, divided
• 1 cup sliced mushrooms, any variety
• 8 ounces tempeh, cut into small cubes or strips
• 1 1/2 cans navy beans, rinsed, drained and puréed (had canellini beans they worked well)
• 1 tablespoon dark soy sauce or mushroom soy sauce
• 1/2 cup red wine
• 1 teaspoon tarragon
• Salt and pepper to taste
• 3 cups noodles (we used potato mash, brown rice = yum)

• INSTRUCTIONS

  1. Heat the olive oil (or water) and saute onion in a pot on high heat, stirring constantly. When the onions are translucent, add the garlic, parsley and a splash of sherry. Cook for 2 minutes, stirring constantly. Add the mushrooms and the remainder of the sherry. Cover and cook over low heat for about five minutes.
  2. Add the tempeh and cook for another 5 minutes. Uncover, add navy beans, soy sauce, red wine and tarragon, and cook until the sauce reaches a thick, saucy consistency. Season with salt and pepper to taste.
  3. Cook the noodles in a separate pot and drain well. Drizzle with olive oil and toss lightly.
  4. Serve with the sauce and garnish with parsley

source was: "V Cuisine: The Art of New Vegan Cooking," by Angeline Linardis. Someone kindly posted this on their blog, if all her other recipes are like this I would love the book - pity it is not available as ebook.

Confetti salad from leftovers

It was just the right thing to use up some stuff from the fridge before heading out on holiday.
1/4 red cabbage sliced
1/2 large carrot grated
1 radish chopped
1/3 cucumber chopped
1/4 red pepper (capsicum) chopped
1 handful raisins
1 handful sunflower seeds
A squirt of lemon juice
1 Orange peeled & roughly chopped
Generous splash of raspberry vinegar

Pulse in the food processor a few times

Sprinkle half can of chickpeas on top

Garnish with mustard microgreens (yum from Thames Saturday market stall)

What a fabulous lunch! It was pretty, wonderful mix of textures & awesome flavour.

Eating out in Auckland - soup shots!

Eating out in Auckland

spontaneous trip to auckland tonight & ate at “The Vue” on the top of the Mercure on Custom St East. 

Sometimes you have to be a bit creative when eating out vegan style. 

One of the entrees I thought was dips and bread and was informed it was soups and bread. It was so cute I took a picture - 3 little soups in shot glasses and some artisan bread. The soups were red Thai pumpkin, Mushroom & Thyme and Pea with pancetta. When I mentioned I was vegan they served the pea soup without the panchetta. They were all lovely but the pumpkin was the best yum.

Only one vegetarian and no vegan mains so I opted for 3 sides instead - Cumin roasted kumara, minted peas & a garden salad. 

I’m writing this back in my room feeling delightfully replete and virtuous. 

Eggless Salad

Technically the recipe is called Tofu "egg" salad but this is the Vegan month of food so I want to emphasise the lack of egg in the title. It comes from the happyherbivore.com

In our local organic shop I saw some Himalayan Black salt & grabbed it as I remembered I had recipes requiring this - it has a slightly sulphurous taste.

12 ounces extra-firm tofu - I had some leftover silken tofu
1 tbsp low sodium soy sauce
1 whole celery stalks, minced
1¼ tbsp nutritional yeast
1½ tbsp Dijon mustard
2 tbsp relish (dill pickle) - I used some locally sourced Kiwifruit & ginger chutney
½ tsp turmeric
¼ tsp mild curry powder
¼ tsp garlic powder
¼ tsp onion powder
½ tsp black salt
2 tbsp vegan mayo (fat-free) see recipe below

Crumble tofu into a large mixing bowl. Add remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary. Add black pepper to taste and serve.

I am glad I halved this - it was so divine I had the lot! - Made a sandwich with wholegrain bread, cos lettuce & tomato, then used the rest in a toasted pita bread. followed this with an orange and a drink of apple tea. 

I used the mayo recipe from my copy of The Happy Herbivore Cookbook - here it is
1/2 package silken tofu
1 Tbs dijon mustard
1 tsp white wine vinegar
lemon juice & agave nectar to taste.
combine in blender/food processor until smooth.

ok now I have some more silken tofu in the fridge to use up since I made the Mayo! 

Down under here in NZ spring has begun so the rest of the mayo will be used in some yummy salads mmm!